AMP and IMP Dissociate Actomyosin into Actin and Myosin

Okitani, Akihiro; Ichinose, Naoki; Koza, Miki; Yamanaka, Kensuke; Migita, Koshiro; Matsuishi, Masanori

doi:10.1271/bbb.80128

Cited by 22 publications

(15 citation statements)

References 13 publications

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“…Hence the KPP-induced dissociation reaction of actomyosin was found to be timeindependent. As for IMP, in a previous paper, 7) we reported that the dissociation reaction of isolated actomyosin was complete within 2 h, and more recently we found that this reaction was complete within 10 min (unpublished data). Hence the IMP-induced dissociation reaction of actomyosin was also assumed to be timeindependent.…”

Section: Discussionmentioning

confidence: 63%

“…IMP, a popular umami seasoning, has also been found to possess the ability to dissociate actomyosin, 7) and was found to enhance the extraction of myosin and actin from porcine meat. 8) This IMP-induced extraction of both proteins was enhanced by increasing the NaCl concentration from 0.3 to 0.5 M. 8) Thus IMP may have the potential to improve the gel-forming ability of meats in the production of sausage.…”

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confidence: 99%

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Mode of IMP and Pyrophosphate Enhancement of Myosin and Actin Extraction from Porcine Meat

Nakamura¹,

Migita

Okitani

et al. 2013

Bioscience, Biotechnology, and Biochemistry

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We examined the mode of IMP and pyrophosphate enhancement of myosin and actin extraction from porcine meat. Extractabilities were determined after homogenates, prepared by adding 9 volumes of 0.3, 0.4, or 0.5 M NaCl solutions containing 0 to 36 mM IMP and 0 to 9 mM tetrapotassium pyrophosphate (KPP) to minced pork, were incubated at 4 C for 0 or 12 h. Irrespective of the NaCl concentrations, IMP-induced extraction of both proteins increased with increasing extraction time. In contrast, that of KPP did not. When 0.3 M NaCl solutions containing both IMP and KPP were used, the solutions with 1.5 mM KPP showed marked enhancement of IMPinduced myosin and actin extraction. Incorporating these results with our previously published data (Nakamura et al., Biosci. Biotechnol. Biochem., 76, 1611-1615 (2012)), we hypothesized that IMP and KPP have the ability to release thick and thin filaments from restraints in myofibrils, in addition to the ability to dissociate actomyosin into myosin and actin, and that the restraintreleasing ability of IMP is dependent on reaction time and NaCl concentration while that of KPP is not.

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Section: Discussionmentioning

confidence: 63%

mentioning

confidence: 99%

Mode of IMP and Pyrophosphate Enhancement of Myosin and Actin Extraction from Porcine Meat

Nakamura¹,

Migita

Okitani

et al. 2013

Bioscience, Biotechnology, and Biochemistry

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“…How to control duck meat tenderness during storage and processing is extremely important since the hardening of the muscle during the processing of duck products severely affect their quality and palatability (Li et al, 2013). AMP could dissociate actomyosin into myosin and actin (Okitani et al, 2008;Nakamura et al, 2012), which is closely related with meat tenderness (Taylor et al, 1995;Okitani et al, 2008;Wang et al, 2013). Our previous research found that tenderness was improved when duck breast muscle was treated with 10-40 mmol/L AMP .…”

Section: Introductionmentioning

confidence: 99%

Optimization of the Tenderization of Duck Breast Meat by Adenosine 5′-Monophosphate (AMP) using Response Surface Methodology

et al. 2015

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This study aimed to characterize and optimize the tenderization condition of duck breast meat by adenosine 5′ -monophosphate (AMP), with the aid of response surface methodology (RSM). The results showed that the optimal conditions for the tenderization of duck breast meat were at the NaCl concentration of 3.99 g/100 g, AMP concentration of 13.83 mmol/L, temperature of 15.32℃, and marinating time of 8 h. Compared with control duck breast meat, AMP combined with NaCl treatment demonstrated significant effects on improvement of meat tenderness and decrease of cooking loss. Such effects might be ascribed to the combination of a series of biochemical reactions, e.g. increase of muscle pH, dissociation of actomyosin and inhibition of meat shrinkage. Therefore, the mixture of AMP and NaCl could be regarded as an effective tenderization agent for duck breast meat.

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“…An extension of this hypothesis could be that anything that changed the actin-myosin interaction from strong to weak, would potentially result in more tender meat. Okitani, Ichinose, Koza, Yamanaka, Migita & Matsuishi (2008) showed that AMP and IMP can dissociate myosin from actin, thus potentially moving the actin-myosin interaction into a weak-or non-bound state. Furthermore, IMP also appears to prevent the formation of the acto-myosin complex (Westra, Berden, & Jetten, 2003 SED=0.0253).…”

Section: P a G Ementioning

confidence: 99%

Altered post-mortem metabolism identified in very fast chilled lamb M. longissimus thoracis et lumborum using metabolomic analysis

et al. 2015

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AMP and IMP Dissociate Actomyosin into Actin and Myosin

Cited by 22 publications

References 13 publications

Mode of IMP and Pyrophosphate Enhancement of Myosin and Actin Extraction from Porcine Meat

Mode of IMP and Pyrophosphate Enhancement of Myosin and Actin Extraction from Porcine Meat

Optimization of the Tenderization of Duck Breast Meat by Adenosine 5′-Monophosphate (AMP) using Response Surface Methodology

Altered post-mortem metabolism identified in very fast chilled lamb M. longissimus thoracis et lumborum using metabolomic analysis

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